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PostHeaderIcon #Recipe: Fool Proof Zucchini Bread

Disclosure: This is a post written by me and any opinions expressed are my own. I may or may not have received compensation for my services.

Zucchini Bread Recipe - DelightfulChaos.com
If you are sitting there telling yourself, “I wish I could bake stuff like that.”, you can! This is probably the easiest Zucchini Bread recipe I have made. Everything goes into one bowl, mix and bake! As long as you set a timer, you are good to go on baking this. You can always half the recipe and try a smaller batch if you think you can’t do it. YOU CAN! I do not like zucchini but I could eat this bread all day long. I know it’s not the healthiest way to eat my vegetables but, it’s better than not I suppose? I have also been toying with the amount of sugar. The original recipe called for 2 cups. I have gotten it down to 1 2/3 so far. It still tastes just as delicious.


3 cups of flour
1 2/3 cups of sugar (See above)
1 teaspoon of baking soda
1/4 teaspoon of baking power
1 teaspoon of salt
1 1/2 teaspoons of ground cinnamon
3 large eggs
2 teaspoons of Vanilla
1 cup of Olive Oil (Vegetable oil will work too)
2 cups of shredded zucchini
1 cup of chopped walnuts (optional)

Did you think I was kidding when I said this was an easy recipe? Check out these directions!


Preheat oven to 325. Step 1 DONE!

Mix everything into a big bowl. Yep, that’s it! Make sure it’s mixed well. Step 2 done!

Spray your pan with non-stick spray. If you are old fashioned like me, coat your pan with butter and coat it with flour. Step 3 DONE!

Fill each pan cavity about 2/3 of the way. Step 4 DONE!


Full Size Loaf Pans : Bake for 60 minutes. Spin pan after 30 minutes (Makes 2)

Mini Loaf Pans: Bake for 40 minutes. Spin pan after 20 minutes (Makes 8)

Large Muffins: Bake for 30 minutes. Spin pan after 15 minutes. (Makes 12)

You now have Zucchini Bread! Eat up and enjoy!

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